Make it an extra-special Sunday lunch with three-rice chicken stuffing and three delightful salads.Serves 6 to 8 Prep Time 15 minutes Cook Time 20 minutes Oven Time 30 to 40 minutes
For the rub3 to 4 pieces Cornish hen, rinsed well and cooledsalt and freshly ground pepperbuttergarlic powderonion powderFor the Triple Rice Stuffing1/2 cup butter2 tablespoons minced garlic1 piece onion, chopped250 grams button mushrooms, sliced1/2 cup wild rice1/2 cup regular rice1/2 cup brown rice1/3 cup chopped celery4 to 5 cups chicken stock1/2 teaspoon freshly ground pepper1 teaspoon salt1/4 cup chopped parsley1/3 cup chopped walnuts1/2 teaspoon sage1 teaspoon marjoram
1 Prepare the rub : Mix all the seasoning ingredients together in a small bowl and rub inside the cavity and skin of the Cornish hen. Set aside in the chiller.2 Melt butter over medium heat. Add garlic, onions, and button mushrooms. Cook well.3 Add in the three types of rice, celery, and chicken stock. Season with salt and ground pepper. When slightly cooked, add in parsley, walnuts, and dried herbs. Simmer, then taste and adjust seasoning.4 When cooked, cool well before stuffing the chicken cavity. Reserve some to be placed outside the Cornish hen.5 When the stuffing cools, put inside the cavity then truss the bird. Place the hens on a pan, breast side up. Top with small chunks of butter and bake in a 375°F oven for 30 to 40 minutes.6 Reserve drippings to use as sauce.
Photography by Miguel Nacianceno | Recipe & Food Styling by Jun Jun De Guzman | Prop Styling by Sharlene Tan
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